Quote:
Originally Posted by Harmon
So you eat camel?
What are you trying to say?
Shit is cheaper where you are? Or you eat dog meat?
I don't get it.
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As Malaysia imports almost all of its beef, you have two choices: 1. Get the cheap stuff from India or Pakistan (about $1.69 per lb for ground chuck 80/20). I ordered 5 kilos of India's finest and nearly threw up. Wrong shade of green. Didn't even bother trying to cook it. So choice two is beef from Australia or New Zealand, both of which come frozen or chilled, with chilled being more expensive.
Instead of ground chuck, I grind my own using Australian Ribeye ($3.84lb.) and Australian Brisket ($2.29lb.) When I'm doing burgers, I'll throw some short ribs into the mix at about $3.00 per lb. These are WHOLESALE prices and I'm buying about 80 kilos of each per week, between meatballs, Bolognese & Philly cheese steak.
Australia & New Zealand produce some fine beef. I had an unaged Australian Wagyu Ribeye done on the grill, about two inches thick and then sliced, that was one of the best steaks I've ever eaten. That piece went for $30 a pound.